Chicken Tinga (Tinga Poblana de Pollo)
This chicken tinga—a tomatoey Mexican chicken dish, often topping tostadas—is a perfect example of quick cooking packed with a lively medley of flavors.
- Makes4 servings
- Cook Time1 hour 10 minutes
- Active time plus cooling40 minutes active
- 15
Tinga poblana de pollo is a stewy dish of shredded chicken in a light, fresh tomato sauce that’s spicy and smoky with chipotle chilies. It’s an excellent filling for tacos or topping for tostadas. For our version of chicken tinga, based on the recipe we learned in Mexico, we poach chicken breasts, shred the meat into bite-size pieces, then add the chicken to the tomato-chipotle sauce that has been simmered separately. Mexican oregano, which has notes of citrus and earth, is more closely related to verbena than to Mediterranean oregano, which is in the mint family. Many supermarkets sell Mexican oregano; if it’s not shelved with the jarred herbs and spice, check the international aisle or where dried Mexican chilies are sold. If you can’t find it, substitute an equal amount of dried marjoram.
Don’t allow the chicken breasts to boil in the poaching liquid, and make sure to remove them promptly when cooked through. White meat is lean and delicate and becomes dry and tough if boiled vigorously or cooked past 160°F.
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